It’s October and it’s officially fall!!! Not only do I enjoy the crisp,
cool air this time of year, I love the beautiful canvas of colors nature
provides when the leaves turn magnificent shades of gold, yellow, and
red. The magnificent fall colors make driving through the countryside
such an enjoyable, relaxing, breathtaking, experience. It’s times like
these that you can really take in an enjoy the beauty of nature.
Along with the crisp, cool, air, it’s also that time of year where you
tend to curl up on the sofa in front of the TV with your favorite snack.
If you like to have a good, crunchy snack while watching your favorite
show, I have an awesome Crunchy “Tasty Treat” you’re going to love.
Metabolic Kale Chips are the perfect, healthy, crunchy snack to have
when you’re at home watching TV or entertaining friends and family.
Head on over to my whjj web page right now to get your recipe for “Tasty Treat” and enjoy the mouthwatering, metabolic crunchy treat :)
• 2 handfuls kale leaves
• 1 teaspoon cayenne pepper
• Cooking spray
• Sea salt
Step 1. Preheat oven to 350°F
Step 2. Arrange kale on a non stick baking sheet.
Step 3. Very lightly coat kale with cooking spray and a bit of sea salt.
Step 4. Sprinkle cayenne pepper on top of the kale and bake for 10 minutes or until crispy.
Step 5. Enjoy
Protein: 2g Carbs: 7g Calories 33 Fat: 0g
12oz Sirloin Steak
Gilled Yukon Gold Potatoes
Fresh Garlic Chopped
3 Color Bell Peppers
Splash of Red Wine
Pan sear steak, chicken, fish or bison and finish in the oven.
Grill potatoes with coconut oil and fresh black pepper.
Sauté garlic and onion in coconut oil and when browned add veggies and oregano, fresh black pepper, and a splash of red wine. Finish with a drizzle of extra virgin oil over the veggie mix when it’s over the meat of your choice. Extra virgin olive oil is not meant to be heated.
This scrumptious, low fat, low sugar, low calorie, healthier version of the classic banana bread recipe is one you will want to make again and again.
1 1/2 cups whole wheat pastry flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 mashed ripe bananas
1/3 cup honey
1/3 cup nonfat plain greek yogurt
1 tablespoon Coconut oil
1 1/2 teaspoons vanilla
2 1/2 tablespoons Coconut milk
1 egg white
2/3 cup chocolate chips
1 Preheat oven to 325 degrees F. Grease a loaf pan with coconut oil.
2 In a large bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
3 In another large mixing bowl, combine the egg and egg white with the coconut oil. Add, honey, greek yogurt, coconut oil, coconut milk and vanilla and beat on low until smooth in consistency. Add mashed banana and beat again until well combined, about 1 minute.
4Add the banana mixture to the flour mixture and combine until moist — It’s important to not over mix. Then gently fold the chocolate chips into the batter.
5Transfer the batter into the greased loaf pan. Bake for 45-60 minutes or until a tester inserted into middle of the bread comes out clean.
6Cool for 10 minutes in pan on wire rack, then remove from pan gently and cool completely on wire rack.